This cake recipe is absolutely fantastic, not only for the incredible way flavors are layered or the stunning way it looks when served on a platter, but for the surprising texture given by the semolina flour… a very subtle crunch and a surprising texture that will truly surprise you and your guests. The execution is very simple, making this recipe ideal for an impromptu Sunday afternoon snack, but presentation is so nice that cake lands itself to an elegant dining situation as well.
If you are up to experiment a bit, try this recipe with pears or try adding blackberries to it. The base itself is very versatile, just keep in account that it won’t yield much batter as apples are a big component of the cake in terms of volume… so whatever change you make in terms of fruit make sure you use the same amount of well… four apples (you can go by weight or volume).
Serves: 8 / Prep time: 20 minutes / Cook time: 1 hour
- 1/4 cup extra virgin olive oil
- 2/3 cup packed light brown sugar
- 2 apples, sliced
- 4 apples (mix of granny smith and honey crisp), peeled, cored, and cut into chunks
- 1 large lemon, zested and juiced
- 1 teaspoons baking powder
- pinch of kosher salt
- 2/3 cup all purpose flour
- 1/3 cup semolina flour
- 2 large eggs
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1 stick unsalted butter, melted and cooled, plus more for greasing
1Heat oven to 350 degrees F. Butter a 10- inch spring form pan.
2Add olive oil to the cake pan and place over medium heat. Once oil is warm, sprinkle in the brown sugar and stir. Remove from heat. Add the apple slices in a spiral pattern on top of the brown sugar
3Add apple chunks to a large bowl and toss with lemon zest and juice.
4Whisk together the flour, baking powder, and salt together in a medium bowl.
5In a separate bowl add the eggs, sugar and vanilla extract and beat together with a whisk until well combined. Add the melted butter and whisk until smooth and incorporated. Add the flour in two additions and mix in using a rubber spatula (the batter will be very thick).
6Fold in the apples. Pour the batter into the prepared pan and place on a sheet tray. Bake for 1 hour, until golden and a toothpick inserted into the center of the cake comes out clean (make sure you do not poke an apple!).
7 Let cool until room temperature for it to set. Run a paring knife around the sides of the cake to loosen it before removing it from the pan.